Nitrates Health Dictionary

Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Moderate Sodium: Moderate Major vitamin contribution: Vitamin C Major mineral contribution: Potassium

About the Nutrients in This Food Beets are roots, high-carbohydrate foods that provide sugars, starch, and small amounts of dietary fiber, insoluble cellulose in the skin, and soluble pectins in the flesh. Beets are also a good source of the B vitamin folate. One-half cup cooked fresh beets has one gram of dietar y fiber and 68 mcg folate (17 percent of the R DA).

The Most Nutritious Way to Serve This Food Cooked, to dissolve the stiff cell walls and make the nutrients inside available.

Diets That May Restrict or Exclude This Food Anti-kidney-stone diet Low-sodium diet

Buying This Food Look for: Smooth round globes with fresh, crisp green leaves on top. Avoid: Beets with soft spots or blemishes that suggest decay underneath.

Storing This Food Protect the nutrients in beets by storing the vegetables in a cool place, such as the vegetable crisper in your refrigerator. When stored, the beet root converts its starch into sugars; the longer it is stored, the sweeter it becomes. Remove the green tops from beets before storing and store the beet greens like other leaf y vegetables, in plastic bags in the refrigerator to keep them from drying out and losing vitamins (also see gr eens). Use both beets and beet greens within a week.

Preparing This Food Scrub the globes with a vegetable brush under cold running water. You can cook them whole or slice them. Peel before (or after) cooking.

What Happens When You Cook This Food Betacyamin and betaxanthin, the red betalain pigments in beets, are water-soluble. (That’s why borscht is a scarlet soup.) Betacyanins and betaxanthins turn more intensely red when you add acids; think of scarlet sweet-and-sour beets in lemon juice or vinegar with sugar. They turn slightly blue in a basic (alkaline) solution such as baking soda and water. Like carrots, beets have such stiff cell walls that it is hard for the human digestive tract to extract the nutrients inside. Cooking will not soften the cellulose in the beet’s cell walls, but it will dissolve enough hemicellulose so that digestive juices are able to penetrate. Cook- ing also activates flavor molecules in beets, making them taste better.

How Other Kinds of Processing Affect This Food Canning. Beets lose neither their color nor their texture in canning.

Medical Uses and/or Benefits Lower risk of some birth defects. As many as two of every 1,000 babies born in the United States each year may have cleft palate or a neural tube (spinal cord) defect due to their moth- ers’ not having gotten adequate amounts of folate during pregnancy. The R DA for folate is 400 mcg for healthy adult men and women, 600 mcg for pregnant women, and 500 mcg for women who are nursing. Taking folate supplements before becoming pregnant and continu- ing through the first two months of pregnancy reduces the risk of cleft palate; taking folate through the entire pregnancy reduces the risk of neural tube defects. Possible lower risk of heart attack. In the spring of 1998, an analysis of data from the records of more than 80,000 women enrolled in the long-running Nurses’ Health Study at Harvard School of Public Health/Brigham and Women’s Hospital, in Boston, demonstrated that a diet providing more than 400 mcg folate and 3 mg vitamin B6 daily, either from food or supple- ments, might reduce a woman’s risk of heart attack by almost 50 percent. Although men were not included in the study, the results were assumed to apply to them as well. However, data from a meta-analysis published in the Journal of the American Medical Association in December 2006 called this theory into question. Researchers at Tulane Univer- sity examined the results of 12 controlled studies in which 16,958 patients with preexisting cardiovascular diseases were given either folic acid supplements or placebos (“look-alike” pills with no folic acid) for at least six months. The scientists, who found no reduction in the risk of further heart disease or overall death rates among those taking folic acid, concluded that further studies will be required to verif y whether taking folic acid supplements reduces the risk of cardiovascular disease.

Adverse Effects Associated with This Food Pigmented urine and feces. The ability to metabolize betacyanins and be taxanthins is a genetic trait. People with two recessive genes for this trait cannot break down these red pig- ments, which will be excreted, bright red, in urine. Eating beets can also turn feces red, but it will not cause a false-positive result in a test for occult blood in the stool. Nitrosamine formation. Beets, celery, eggplant, lettuce, radishes, spinach, and collard and turnip greens contain nitrates that convert naturally into nitrites in your stomach—where some of the nitrites combine with amines to form nitrosamines, some of which are known carcinogens. This natural chemical reaction presents no known problems for a healthy adult. However, when these vegetables are cooked and left standing for a while at room tempera- ture, microorganisms that convert nitrates to nitrites begin to multiply, and the amount of nitrites in the food rises. The resulting higher-nitrite foods may be dangerous for infants (see spinach).... beets

Linn. (The Himalayas from Kashmir to Sikkim) is known as Basket Willow and the Osier.

The bark contains 8.2%-8.8% tannin and phenol glycosides, fragilin, picein, salicin (0.13%), salicortin, salireposide, triandrin and vimalin. Salicase, and calcium and potassium nitrates are also reported from the bark.

Dosage: Bark—59-100 ml decoction. (CCRAS.)... salix viminalis

Substances that dilate blood vessels. Coronary vasodilators, such as NITRATES, CALCIUMCHANNEL BLOCKERS and POTASSIUM-CHANNEL ACTIVATORS, are used in heart failure to improve blood supply to the heart. Peripheral vasodilators affect the blood vessels in the limbs and are used to treat conditions due to poor circulation such as CHILBLAIN and RAYNAUD’S DISEASE.... vasodilators

A form of angina that causes chest pain at rest, often during sleep.

The pain may occur with breathlessness and palpitations.

The cause is thought to be narrowing of the coronary arteries by muscular spasm in their walls.

Treatment with calcium channel blockers or nitrates is usually effective.... variant angina

Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: Moderate Sodium: High Major vitamin contribution: Folate Major mineral contribution: Potassium, phosphorus

About the Nutrients in This Food Celery has moderate amounts of dietary fiber and small amounts of the B vitamin folate. One-half cup diced raw celery has one gram dietary fiber and 17 mcg folate (4 percent of the R DA).

The Most Nutritious Way to Serve This Food Fresh, filled with cheese to add protein.

Diets That May Restrict or Exclude This Food Low-fiber diet Low-sodium diet

Buying This Food Look for: Crisp, medium-size pale green celery with fresh leaves. Darker stalks have more vitamin A but are likely to be stringy. Avoid: Wilted or yellowed stalks. Wilted stalks have lost moisture and are low in vitamins A and C. Yellowed stalks are no longer fresh; their chlorophyll pigments have faded enough to let the yellow carotenes show through. Avoid bruised or rotten celery. Celery cells contain chemicals called furocoumarins (pso- ralens) that may turn carcinogenic when the cell membranes are damaged and the furocou- marins are exposed to light. Bruised or rotting celery may contain up to a hundred times the psoralens in fresh celery.

Storing This Food Handle celery carefully to avoid damaging the stalks and releasing furocoumarins. Refrigerate celery in plastic bags or in the vegetable crisper to keep them moist and crisp. They will stay fresh for about a week.

Preparing This Food R inse celery under cold running water to remove all sand and dirt. Cut off the leaves, blanch them, dry them thoroughly, and rub them through a sieve or food mill. The dry powder can be used to season salt or frozen for later use in soups or stews.

What Happens When You Cook This Food When you cook celery the green flesh will soften as the pectin inside its cells dissolves in water, but the virtually indestructible cellulose and lignin “strings” on the ribs will stay stiff. If you don’t like the strings, pull them off before you cook the celery. Cooking also changes the color of celery. Chlorophyll, the pigment that makes green vegetables green, is very sensitive to acids. When you heat celery, the chlorophyll in its stalks reacts chemically with acids in the celery or in the cooking water to form pheophytin, which is brown. The pheophytin will turn the celery olive-drab or, if the stalks have a lot of yellow carotene, bronze. You can prevent this natural chemical reaction and keep the celery green by cooking it so quickly that there is no time for the chlorophyll to react with the acids, or by cooking it in lots of water (which will dilute the acids), or by cooking it with the lid off the pot so that the volatile acids can float off into the air.

Adverse Effects Associated with This Food Contact dermatitis. Celery contains limonene, an essential oil known to cause contact der- matitis in sensitive individuals. (Limonene is also found in dill, caraway seeds, and the peel of lemon and limes.) Photosensitivity. The furocoumarins (psoralens) released by damaged or moldy celery are photosensitizers as well as potential mutagens and carcinogens. Constant contact with these chemicals can make skin very sensitive to light, a problem most common among food work- ers who handle large amounts of celery without wearing gloves. Nitrate/nitrite poisoning. Like beets, eggplant, lettuce, radish, spinach, and collard and turnip greens, celery contains nitrates that convert naturally into nitrites in your stomach and then react with the amino acids in proteins to form nitrosamines. Although some nitro- samines are known or suspected carcinogens, this natural chemical conversion presents no known problems for a healthy adult. However, when these nitrate-rich vegetables are cooked and left to stand at room temperature, bacterial enzyme action (and perhaps some enzymes in the plants) convert the nitrates to nitrites at a much faster rate than normal. These higher-nitrite foods may be hazardous for infants; several cases of “spinach poison- ing” have been reported among children who ate cooked spinach that had been left standing at room temperature.... celery

An oral drug – better known to the public as Viagra® – for treating erectile dysfunction of the PENIS (see also ERECTION; SEXUAL DYSFUNCTION). Sildena?l citrate was originally developed to treat ANGINA PECTORIS; during clinical trials, patients reported that they were having more erections than before taking the drug. Clinical trials were then conducted on 4,000 men, and 70 per cent of them found sildena?l e?ective. The men, of an average age of 55 years, had experienced erectile problems for around ?ve years before taking part in the trials. The medical conditions associated with their problems included high blood pressure, high concentrations of CHOLESTEROL, DIABETES MELLITUS, surgery and psychological disorders. Among side-effects, headache was the most common; others included facial ?ushing, indigestion and a stu?y nose. The drug is a vasodilator so that blood ?ow to the penis is enhanced. It works in response to sexual stimulation and has no properties as an aphrodisiac; nor does it provoke sexual fantasies. Sildena?l must not be taken with drugs containing nitrates such as GLYCERYL TRINITRATE or isosorbide trinitrate as the subject may suffer a sudden fall in blood pressure. Nitrates inhaled for recreational use (poppers) have a similar e?ect. Recent research suggests that the drug may help women with low LIBIDO or who have di?culty in achieving ORGASM.... sildenafil citrate

(lithotrophic) adj. describing organisms (known as autotrophs) that synthesize their organic materials from carbon dioxide and nitrates or ammonium compounds, using an external source of energy. Photoautotrophic organisms, including green plants and some bacteria, derive their energy from sunlight; chemoautotrophic (or chemosynthetic) organisms obtain energy from inorganic chemical reactions. All autotrophic bacteria are nonparasitic. Compare heterotrophic.... autotrophic

morphine, oxygen, nitrates, aspirin: the standard treatments for *acute coronary syndromes.... mona

n. a genus of rodlike motile pigmented Gram-negative bacteria. Most live in soil and decomposing organic matter; they are involved in recycling nitrogen, converting nitrates to ammonia or free nitrogen. The species P. aeruginosa is pathogenic to humans, occurring in pus from wounds; it is associated with urinary tract infections. P. pseudomallei is the causative agent of *melioidosis.... pseudomonas

Nutritional Profile Energy value (calories per serving): Low Protein: Moderate Fat: Low Saturated fat: Low Cholesterol: None Carbohydrates: High Fiber: High Sodium: Low Major vitamin contribution: Vitamin C (low) Major mineral contribution: Potassium (low)

About the Nutrients in This Food Eggplant is a high-fiber food with only minimum amounts of vitamins and minerals. One cup (100 g/3.5 ounces) boiled eggplant has 2.5 mg dietary fiber and 1.3 mg vitamin C (2 percent of the R DA for a woman, 1 percent of the R DA for a man). In 1992, food scientists at the Autonomous University of Madrid studying the chemistry of the eggplant discovered that the vegetable’s sugar content rises through the end of the sixth week of growth and then falls dramatically over the next 10 days. The same thing happens with other flavor chemicals in the vegetable and with vitamin C, so the researchers concluded that eggplants taste best and are most nutritious after 42 days of growth. NOTE : Eggplants are members of the nightshade family, Solanacea. Other members of this family are potatoes, tomatoes, and red and green peppers. These plants produce natural neurotoxins (nerve poisons) called glycoalkaloids. It is estimated that an adult would have to eat 4.5 pounds of eggplant at one sitting to get a toxic amount of solanine, the glycoalkaloid in eggplant.

The Most Nutritious Way to Serve This Food The eggplant’s two culinary virtues are its meaty texture and its ability to assume the flavor of sauces in which it is cooked. As a result, it is often used as a vegetarian, no-cholesterol substitute for veal or chicken in Italian cuisine, specifically dishes ala parmigiana and spaghetti sauces. However, in cooking, the egg- plant absorbs very large amounts of oil. To keep eggplant parmigiana low in fat, use non-fat cheese and ration the olive oil.

Buying This Food Look for: Firm, purple to purple-black or umblemished white eggplants that are heavy for their size. Avoid: Withered, soft, bruised, or damaged eggplants. Withered eggplants will be bitter; damaged ones will be dark inside.

Storing This Food Handle eggplants carefully. If you bruise an eggplant, its damaged cells will release polyphe- noloxidase, an enzyme that hastens the oxidation of phenols in the eggplant’s flesh, produc- ing brown compounds that darken the vegetable. Refrigerate fresh eggplant to keep it from losing moisture and wilting.

Preparing This Food Do not slice or peel an eggplant until you are ready to use it, since the polyphenoloxidase in the eggplant will begin to convert phenols to brown compounds as soon as you tear the vegetable’s cells. You can slow this chemical reaction (but not stop it completely) by soaking sliced egg- plant in ice water—which will reduce the eggplant’s already slim supply of water-soluble vita- min C and B vitamins—or by painting the slices with a solution of lemon juice or vinegar. To remove the liquid that can make a cooked eggplant taste bitter, slice the eggplant, salt the slices, pile them on a plate, and put a second plate on top to weight the slices down. Discard the liquid that results.

What Happens When You Cook This Food A fresh eggplant’s cells are full of air that escapes when you heat the vegetable. If you cook an eggplant with oil, the empty cells will soak it up. Eventually, however, the cell walls will collapse and the oil will leak out, which is why eggplant parmigiana often seems to be served in a pool of olive oil. Eggplant should never be cooked in an aluminum pot, which will discolor the eggplant. If you cook the eggplant in its skin, adding lemon juice or vinegar to the dish will turn the skin, which is colored with red anthocyanin pigments, a deeper red-purple. Red anthocyanin pigments get redder in acids and turn bluish in basic (alkaline) solutions. Cooking reduces the eggplant’s supply of water-soluble vitamins, but you can save the Bs if you serve the eggplant with its juices.

Adverse Effects Associated with This Food Nitrate/nitrite reactions. Eggplant—like beets, celery, lettuce, radish, spinach, and collard and turnip greens—contains nitrates that convert naturally into nitrites in your stomach, and then react with the amino acids in proteins to form nitrosamines. Although some nitrosamines are known or suspected carcinogens, this natural chemical conversion presents no known problems for a healthy adult. However, when these nitrate-rich vegetables are cooked and left to stand at room temperature, bacterial enzyme action (and perhaps some enzymes in the plants) convert the nitrates to nitrites at a much faster rate than normal. These higer-nitrite foods may be hazardous for infants; several cases of “spinach poisoning” have been reported among children who ate cooked spinach that had been left standing at room temperature.

Food/Drug Interactions MAO inhibitors. Monoamine oxidase (M AO) inhibitors are drugs used as antidepressants or antihypertensives. They inhibit the action of enzymes that break down tyramine, a natu- ral by-product of protein metabolism, so that it can be eliminated from the body. Tyramine is a pressor amine, a chemical that constricts blood vessels and raises blood pressure. If you eat a food rich in tyramine while you are taking an M AO inhibitor, the pressor amine can- not be eliminated from your body, and the result may be a hypertensive crisis (sustained elevated blood pressure). Eggplants contain small amounts of tyramine. False-positive urine test for carcinoid tumors. Carcinoid tumors (tumors that may arise in tis- sues of the endocrine and gastrointestinal systems) secrete serotonin, which is excreted in urine. The test for these tumors measures the level of serotonin in your urine. Eating egg- plant, which is rich in serotonin, in the 72 hours before a test for a carcinoid tumor might raise the serotonin levels in your urine high enough to cause a false-positive test result. (Other fruits and vegetables rich in serotonin are bananas, tomatoes, plums, pineapple, avo- cados, and walnuts.)... eggplant

Usually epithelial in character, similar to that of the lips. Mostly in males.

Seldom before 45 years. Frequently in lower one-third of gullet. Dysphagia, with sense of obstruction on swallowing food. May perforate wall of trachea. Pain, worse at night, radiates from an exact spot. Eating hot food and drinking piping hot tea are heavily suspect.

At risk. Heavy smokers and alcoholics with depleted reserves of Vitamin A and zinc. These two factors play an important role in modern treatment.

Occurs in areas where the soil is low in molybdenum which causes plants to have a high level of nitrates. When such plants are stored they form nitrites which in turn form nitrosamines – which are carcinogens. Experimental rats given nitrous amines have a strong tendency to form cancer of the oesophagus. Eating pickled vegetables carries a high risk.

There are a few areas of the world where these adverse soil conditions pertain – one in Iran, another in Calvados, but the worst was in Lin Xian of the province of Honan, China. In Lin Xian, in the 1970s, it was found that villagers ate mainly persimmon and corn cakes and pickled vegetables. These, and their water, were high in nitrates. It was also their habit to eat mouldy bread which is high in amines – even nitrosamines. Their food was deficient in Vitamin C, which is likely to produce nitrous amines in the stomach.

The molybdenum problem was solved by sowing seeds with a fertiliser containing molybdenum. Piped water replaced old cistern wells and food was carefully stored. Even the chickens oesophageal cancers were cured. As a result of modern scientific investigation and treatment in which medicinal herbs made an important contribution, what was once a high gullet cancer area was resolved into one of the success stories of modern medicine.

Tannin has long been identified as a cancer-causing chemical, supported by findings of a high incidence of the disease among those who consume large quantities of tannin-containing beverages such as tea. Milk binds with tannin and is advised in tea-drinking where lemon is not taken.

Solid drugs and tablets should not be swallowed in the recumbent position without chewing a piece of banana.

Symptoms. (1) Sensation of obstruction when swallowing food. (2) Sharp pain behind breastbone. (3) “Something stuck in the gullet.” (4) Stomach ache, dry throat. (5) Belching when taking food. (6) Soreness of the upper back. (Dr Ge-ming, Lin Xian, Province of Honan, Chinese People’s Republic)

Of possible value. Alternatives:– Tea. Equal parts: Chaparral, Gotu Kola, Red Clover. 1 heaped teaspoon to each cup boiling water; infuse 15 minutes. Drink freely.

Powders. Combination. Goldenseal 1; Echinacea 2; Slippery Elm 3. Dose: 750mg (three 00 capsules or half a teaspoon). 3 or more times daily.

Tinctures. Combination. Goldenseal 1; Bayberry 1; Thuja 1; Condurango 1; Rosebay Willowherb 2. One teaspoon 3 or more times daily.

Chinese Herbalism. Powdered Huang yao-tzu 3 ch’ien, 3 times daily. Remedy is prepared by taking 12 liang of huang yao-tzu and steeping in 3 chin of white wine 24 hours. Then place huang yao-tzu in cold water and soak for another 7 days and 7 nights. Take out, dry and crush into powder. (A Barefoot Doctor’s Manual)

Diet. Leafy vegetables, carrots, tomatoes and fruit help to protect against the disease. Supplements. Especially Vitamin A, zinc and molybdenum.

Treatment by a general medical practitioner or hospital oncologist. ... cancer – oesophagus

Pain in the chest due to insufficient oxygen being carried to the heart muscle in the blood.

Inadequate blood supply to the heart is usually due to coronary artery disease. Other causes include coronary artery spasm, in which the blood vessels narrow suddenly for a short time, aortic stenosis, in which the aortic valve in the heart is narrowed, and arrhythmias. If the pain of angina pectoris continues, it may be due to myocardial infarction. Rare causes include severe anaemia and polycythaemia, which thickens the blood, causing its flow through the heart muscle to slow.

The pain usually starts in the centre of the chest but can spread to the throat, upper jaw, back, and arms (usually the left one) or between the shoulderblades. The pain usually comes on when the heart is working harder and requires more oxygen, for example during exercise. Angina developing during sleep or without provocation is known as unstable angina. Other symptoms may include nausea, sweating, dizziness, and breathing difficulty.

Diagnostic tests usually include an ECG, which may register normal between attacks, and a cardiac stress test. Blood tests and coronary angiography may also be performed.

To help control the symptoms, it is important to stop smoking and to lose weight if necessary. Attacks of angina pectoris may be prevented and treated by nitrate drugs. However, if nitrates are not effective or are causing side effects, beta-blocker drugs or calcium channel blockers may be used.

Drug treatment can control the symptoms for many years.

If attacks become more severe or more frequent, despite treatment, coronary artery bypass surgery or angioplasty may be necessary.... angina pectoris

A mineral needed to help maintain normal heart rhythm, regulate the body’s water balance, conduct nerve impulses, and contract muscles. Dietary sources of potassium include lean meat, whole grains, green leafy vegetables, beans, and various fruits, such as apricots, dates, and peaches.

A low level of potassium in the blood is known as hypokalaemia. It is usually a result of loss of fluids through diarrhoea and/or vomiting, and causes fatigue, drowsiness, dizziness, and muscle weakness. In more severe cases, there may be abnormal heart rhythms and muscle paralysis.

Excess potassium in the blood is known as hyperkalaemia and is much less common than hypokalaemia. It may be due to excessive intake of potassium supplements, severe kidney failure, Addison’s disease, or prolonged treatment with potassium-sparing in a similar way to nitrates, and widens both arteries and veins. Possible side effects include flushing, nausea, vomiting, and dizziness.... potassium

a disorder affecting the gullet (oesophagus) in which uncoordinated, sometimes simultaneous, oesophageal contractions precipitate difficulty in swallowing (*dysphagia), regurgitation of food, and chest pain. The cause is unclear. Diagnosis is suggested by characteristic appearances during a *barium swallow (corkscrew oesophagus) and confirmed by oesophageal manometry. Medical treatment comprises the use of calcium-channel blockers, nitrates, and sildenafil; endoscopic treatment may include infiltration of *botulinum toxin in specific oesophageal segments and, infrequently, endoscopic dilatation. Surgical myotomy is reserved for extreme cases.... diffuse oesophageal spasm